Ham and Cheese Stromboli (and Dipping Sauce) Recipe

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I made this ham and cheese stromboli last night, and it was a huge hit with my kids!

Who knew that a twist on an old classic like ham and cheese could be so delicious?

I still remember the taste and smell of the ham and cheese sandwiches that my mom would make for my school lunches when I was younger. I loved ham sandwiches!

Can I be honest here though? Did anybody else struggle with the way the cheese kind of half-melted, half-conformed to the bread. I don’t know why, but I always had a really difficult time with the cheese. It just made the sandwich a bit inedible to me.

I remember carefully trying to scrape the cheese off so that I could salvage enough of the bread to make a simple ham sandwich. Please tell me I’m not the only one or else I’ll feel a little weird. The cheese part just didn’t do it for me.

I would, however, have eaten all of it had it been in stromboli form! Friends, I love stromboli. I seriously do! One awesome thing about stromboli is that the sky is the limit! With the right dough recipe, you can make pretty much any stromboli that is going to be awesome! You can do the classic stromboli or breakfast or dessert or a spin-off like I did!

My mother-in-law has the absolute perfect stromboli dough recipe that I’m going to share with you. I will also show you how to make the perfect ham and cheese stromboli and delicious dipping sauce to go with it!

Before I do though, I need to tell you about something that’s on my heart. I just can’t believe it.

My oldest is going into kindergarten.

Where has time gone? I feel like just yesterday he was a baby. Today, he came up to me to give me a hug, and I looked at him. I really looked at him. When did this baby turn into a handsome little boy? He’s growing up, and I’m not liking it.

I’m now finding myself looking to pinterest for lunchbox ideas. It’s so strange. But, after making this ham and cheese stromboli the other night, I know I have that as a lunch option. One great thing about stromboli is that it tastes awesome the next day, and it can be eaten cold or warm. Leftover stromboli is always one of my husband’s favorite lunches, and now it looks like my son will start to be able to enjoy the spoils as well!

I use a stand mixer to make the dough, but it can be done by hand or with a handheld mixer. It just takes a lot longer. So, adapt the instructions accordingly.

First, preheat your oven to 350 degrees.

Add 1 1/2 cups of the flour, the sugar, yeast, and salt to your mixing bowl and stir it together.

Add the warm water.

*TIP: To make sure your water is not too warm to kill the yeast, use tap water. Keep checking the temperature of the water with the inside of your wrist. The water should feel pretty warm but comfortable to your wrist. If it’s too hot to the touch for your wrist, then it’s too hot and will kill your yeast.*

Using your beater attachment, mix everything in the bowl on medium-high speed for about two minutes until it turns soupy.

Do not feel like you need to add all of the flour. I honestly don’t even really measure the flour anymore. I gauge it’s readiness based on how the dough is mixing. Just add the flour until the dough starts pulling away from the bowl and is no longer goopy at all.

You’ll know it’s ready when it looks like this.

While your dough is sitting to rise for a bit, prep your dough station.

I have a dough board, but I prefer to just scrub the kitchen table and use that.

Grab two cups or bowls and separate your egg, with the yolk in one and the white in the other.

Add the oil to the cup with the yolk and stir it together.

Grab your dough and knead it a little bit. Add more flour if needed.

Separate it into two pieces, and then roll out the pieces into rectangles that are approximately 9″ x 12″.

Divide your egg mixture among the two dough rectangles and, using a spatula or the back of the spoon, spread it over the dough.

Sprinkle the herb de provence on top. Use as much or as little as you would like.

Next, add your cheese and meat.

I am not a pre-packaged meat and cheese kind person because of all of the junk that usually goes into it (like binders, msg, gluten, etc), especially meats.

*At this point, you can add other things, if you’d like, like onions, peppers, more meat, etc. I just kept mine plain and simple for the kids.*

Fold up the ends of your stromboli rectangles and then roll them.

Spray a cookie sheet with cooking spray and place your strombolis on it.

Using a knife, make slices on the tops of your strombolis. Do not cut too deep.

Grab the cup or bowl with the egg white and whisk it until it is foamy. Then, using a basting brush, brush the egg white all over the strombolis.

Place your strombolis into the oven for 25-30 minutes, until they are a nice brown on top.

When they are finished, let them sit to cool a bit before slicing and serving.

And there you have it; your very own delicious ham and cheese stromboli!

When I made the stromboli for my kids the other night, I also whipped up a homemade dipping sauce that they absolutely loved!

To make the sauce, just mix together the following ingredients:

1/2 cup mayo

1 TB spicy brown mustard

1 TB worcestershire sauce

1/4 tsp onion powder

1/4 tsp garlic powder

The combo of the dipping sauce with the stromboli was so delicious!

If you are looking for quality meats and cheeses that you don’t have to wait at the deli line for, then I really recommend checking out the line of meats and cheeses by Castle Wood Reserve®.

You can actually find them at the Deli at Walmart.

If you have the Ibotta app, they have a rebate for Castle Wood Reserve® meats and cheeses, that is running until October 31 or while supplies last. You can earn $1.75 off meat, $0.50 off cheese, and $0.75 for buying both.

I can’t wait to make more of this stromboli to use in my son’s school lunches!

Add 1 1/2 cups of the flour, the sugar, yeast, and salt to your stand mixer and stir it together.

Add the warm water. (TIP: To make sure your water is not too warm to kill the yeast, use tap water. Keep checking the temperature of the water with the inside of your wrist. The water should feel pretty warm but comfortable to your wrist. If it’s too hot to the touch for your wrist, then it’s too hot and will kill your yeast.)

Using your beater attachment, mix everything in the bowl on medium-high speed for about two minutes until it turns soupy.

Attach your dough hook and slowly add in your remaining flour 1/2 cup at a time. Just add flour until the dough starts pulling away from the bowl and is no longer goopy at all.

While your dough is sitting to rise for a bit, prep your dough station.

Grab two cups or bowls and separate your egg, with the yolk in one and the white in the other.

Add the oil to the cup with the yolk and stir it together.

Separate your dough into two pieces, and then roll out the pieces into rectangles that are approximately 9″ x 12″.

Divide your egg mixture among the two dough rectangles and, using a spatula or the back of the spoon, spread it over the dough.

Sprinkle the herb de provence on top. Use as much or as little as you would like.

Add your cheese and meat.

Fold up the ends of your stromboli rectangles and then roll them.

Spray a cookie sheet with cooking spray and place your strombolis on it.

Using a knife, make slices on the tops of your strombolis. Do not cut too deep.

Whisk the egg white until it is foamy. Then, using a basting brush, brush the egg white all over the strombolis.

Bake for 25-30 min or until a nice brown.

Enjoy!

What would you add to the ham and cheese stromboli to make it more your style? Which of the Castle Wood Reserve® meats and cheeses would you use?

Hey there! I'm Lydia, a military wife, mother of four, and encourager to many! Go ahead and stay a while and let me help you through the trenches of motherhood and parenting, marriage, and military wife life! There are also some sprinklings of DIY projects, home design, and recipes because I just can't help myself. Oh, and there's coffee. Lots and lots of coffee!

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